Fig & Fennel Salad Recipe

Fig & Friends

It's still Fig season, thankfully, it's one of the loves of my life, no exaggeration. Here are some fun and super interesting facts: Biblically speaking, the Fig tree is one of the oldest celebrities on the planet, with references made in the story of Adam and Eve, the Fig leaf featured as a covering of their modesty and private parts. Dried or fresh, the fig has been enjoyed for thousands of years worldwide. The sweet fig is a terrific high-energy snack that is a good source of fibre, calcium, potassium, vitamin B6 and manganese. In its fresh-ripe state, the fig has a vibrant crimson colour and is a source of healthy antioxidants. Interestingly, the leaves of the fig tree have been found to have an anti-diabetic, triglyceride and cholesterol-lowering effect. Repeated studies show the leaves have a pro-insulin effect, which has led diabetic patients to take lower doses of injectable insulin. Fig leaves can be used in recipes and also come in extract form.

As with most vegetables, fennel is a good source of fibre and is high in vitamin C, folate (which is essential for brain and nervous system function), potassium, calcium and some iron. Fennel is not everyone’s cup of tea. It has a strong aniseed flavour that is either loved or not so much. However, fennel contains healthy, nutritious properties, including its ability to combat bad breath.

The medicinal uses of fennel have been well documented around the world. In the East, as well as in European countries, fennel has been used for centuries in treating digestive complaints such as flatulence, bloating and indigestion. In India, locals commonly chew on fennel seeds to ease the discomfort of indigestion as the oils stimulate hydrochloric acid/gastric juices, and ease irritable bowel syndrome. Because of the iron and histidine content, the amino acid/protein stimulates haemoglobin production, which can aid in managing hypertension. It aids in low breast milk production, premenstrual syndrome, and upper respiratory complaints such as sinus congestion and coughs.

Now we're ready to combine these two stars to create a delicious Fig & Fennel salad recipe.

Ingredients;

2 Bulbs of fennel - thinly sliced

6 Ripe figs halved - halved

1 ripe Pomegranate - seeds removed

100g goat's cheese or Persian Feta, or vegan Feta -broken up

50g Quality shaved parmesan or vegan parmesan

50g Raw Walnuts - broken into pieces

200g Rocket (Arugula) leaves - washed well

! small cucumber - shaved or diced

Dressing;

I lemon - Juiced

2 tbsp balsamic vinegar

3 tbsp cold-pressed organic olive oil

Himalayan salt and cracked black pepper to taste

Method;

1. Cut the fennel in half and peel away the tough outer layer. Thinly slice each half. Heat a pan with olive oil and brown the figs and fennel for a minute.

2. In a large bowl, combine rocket (Arugula), pomegranate and cucumber.

3. In a separate bowl, combine all ingredients to make the dressing and pour over the salad mixture.

4. Sprinkle the goat’s cheese, parmesan and nuts on top. Enjoy!